Sicilian coast (Favignana, San Vito Lo Capo)
A summer pasta of the Sicilian coast: fresh tuna from the mattanza (the traditional tuna hunt of Favignana and San Vito Lo Capo, now endangered but still practiced) cut into cubes and added raw to the hot sauce at the last moment — the residual heat of the pasta and sauce is sufficient to cook it through. The sauce is a fast sauté of cherry tomatoes (Pachino IGP), garlic, olive oil, capers, and white wine; the fresh tuna is added for 90 seconds maximum. Conchiglie or spaghetti hold the sauce; orecchiette or rigatoni are also correct.
Barely-cooked fresh Bluefin tuna in Pachino tomatoes and Pantelleria capers — a 10-minute summer pasta whose excellence depends entirely on the quality of the fish and the tomato
{"Fresh tuna (Thunnus thynnus or Thunnus albacares) — packed tuna is a completely different dish","Tuna cut in 2cm cubes; added to the hot sauce off heat and tossed for 90 seconds maximum","Pachino IGP cherry tomatoes: halved, added when the garlic is golden; cook 5 minutes only","White wine deglazes; reduce by half before adding tomatoes","The sauce is a rapid preparation (10 min from start) — the freshness of the tomato is the dish's character"}
{"A handful of fresh basil torn at the end and a thread of raw olive oil are the Sicilian finishing elements","The tuna skin (if on) can be scored, seared separately, and added as a crispy garnish","Pantelleria capers (packed in salt) are the premium choice — their perfume is incomparable"}
{"Overcooking the tuna — it must remain pink in the centre; 90 seconds in the hot sauce is the absolute maximum","Canned tuna — acceptable as a different dish; this recipe requires the different texture and freshness of raw","Cooking the sauce too long — the tomato must retain acidity and freshness"}
Cucina Siciliana — Pino Correnti